Roast Veal in Paste
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by [name]

This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Roast Veal in Paste". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Roast veal in paste. Cut the roast veal, add some black pepper and gooseberries, nutmeg flower, put it in a small pot and let it cook; once cooked, put it in a clean pot and pass it through a strainer. Prepare the pasta like so: boil clean water, but not too hot, you should be able to put your hands in it, add some salt and butter, whip an egg with flour, like you'd do for a strudel, then depending on how many pates you'd like to do, that is how many pieces of pasta you should also make; grease it with butter, then let it sit. Put butter on your hands and grab the pasta; put some flour on it so that it won't get stuck to the table, use the rolling pin to make a strudel-like pasta, then fold it and add some butter, put it on your hands and fill it with veal, they should be the size of eggs, and put some butter on the veal as well. Make a lid out of the same pasta and cover it, then bake this pasta pot on a baking sheet; if you have no baking sheet, bake it in a furnace, and when about to serve it, cut open its lid, put some beef broth in it, put some sugar on the pasta pot, for 'tis good to eat.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "The Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <>. Accessed on April 2, 2020, 11:56 am.

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